Dry ginger is obtained from peeling and sun-drying fresh ginger
Dry ginger is a condensed and less pungent tasting form of ginger. Dry ginger is often added to powdered masalas, which is then used to flavor curries. It is also used in marinades and is often sprinkled on top as a condiment. Dry ginger is often used to make tea and is often enjoyed in the winter months. It is rich in Thiamine, Riboflavin, Niacin, Vitamin C, Calcium, Magnesium, Manganese, Phosphorus, etc. It is used to alleviate nausea, cough, and flatulence, joint pains due to arthritis, etc
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